Legume-based food products

ABSTRACT

The present invention, in an embodiment, is a product having an outer shell and an inner filling. In the embodiment, each of the outer shell and inner filling include a legume and an additive such as vitamins and minerals. In the embodiment, the outer shell and the inner filling are substantially free of grain-based flour, the product is a ready-to-eat food, the outer shell is crispy, and the inner filling is creamy.

TECHNICAL FIELD

The present invention relates to legume-based food products.

BACKGROUND

In developing countries, malnutrition is partially driven by a diet poorin protein and the poor quality of available proteins. Optimal growthand cognitive development of people and specifically children depends onprotein quality and key micronutrient (bio)availability.

Legumes are part of the cultural food repertoire of many countriesincluding India. The legumes are eaten in a variety of ways. Forexample, the legumes may be eaten as a topping in poha or dal to avariety of snacks such as chikki (peanut brittle), sev (extruded, thenfried chickpeas), coated-then-fried peanuts, to rolled chickpeas.

Embodiments of the current invention include ready to eat legume-basedextruded pillows filled with a legume-based cream. The properties (size,porosity, color, dough rheology) of the legume-based shell and cream aredriven by changing composition and enable a series of eatingexperiences—from small, dense and crunchy to big, highly expanded andcrispy shells.

Embodiments of the invention have the potential to become a relevantvehicle for protein and micronutrient delivery. The product falls withina highly relevant category (savory snacks) which as of today does notoffer a desirable nutritional profile.

SUMMARY OF INVENTION

In embodiments, the product comprises an outer shell comprising: atleast one first legume, and at least one first additive selected fromthe group consisting of vitamins and minerals; wherein the at least oneadditive is not a part of the at least one first legume; and an innerfilling comprising: at least one second legume, and at least one secondadditive selected from the group consisting of vitamins and minerals;wherein the at least one second additive is not a part of the at leastone second legume; wherein at least one of the outer shell and the innerfilling is substantially free of grain-based flour; wherein the productis a ready-to-eat food; and wherein the outer shell is crispy and theinner filling is creamy.

In another embodiments, the at least one first additive and the at leastone second additive are selected from the group consisting of iron,vitamins A, B1, B2, B6, B12, C, D, D3, folic acid, thiamin, riboflavin,niacin, zinc, and combinations thereof.

In other embodiments, the at least one first legume is a pulse.

In yet another embodiments, the at least one first legume is selectedfrom the group consisting of chickpea, green pea, yellow pea, black eyedpeas, pinto bean, kidney bean, black bean, mung bean, adzuki bean, favabean, edamame, green lentil, red lentil, black lentil, lupin andcombinations thereof.

In the embodiments, the at least one first legume is at least one ofpeanut and soya.

In yet another embodiment, the at least one first additive is selectedfrom the group consisting of Vitamin B6, niacin, iron, zinc, andcombinations thereof. In other embodiments, the at least one secondadditive is selected from the group consisting of Vitamins A, D3, B1,B2, C, B12, folic acid, and combinations thereof.

In some embodiments, the at least one second legume is a pulse. In someembodiments, the at least one second legume is selected from the groupconsisting of chickpea, green pea, yellow pea, black eyed peas, pintobean, kidney bean, black bean, mung bean, adzuki bean, fava bean,edamame, green lentil, red lentil, black lentil, lupin and combinationsthereof.

In some embodiments, the at least one second legume is at least one ofpeanut or soya.

In yet other embodiments, the at least one first legume and the at leastone second legume are the same. In other embodiments, the at least onefirst legume and the at least one second legume are different.

In an embodiment, a bulk density of the product is 0.1 kg/liter to 2kg/liter.

In another embodiment, a shape of the product is selected from the groupconsisting of triangular, rectangular, square, and rhomboid.

In yet another embodiment, the product is free of at least one of highfructose corn syrup, dairy-based components, enzymes or gluten. In yetother embodiments, the product is free of high fructose corn syrup,dairy-based components, enzymes and gluten.

In some embodiments, the outer shell is 40 weight percent to 80 weightpercent of the product.

In yet other embodiments, the product further comprises an oil layer andwherein the oil layer coats at least a portion of the outer shell.

In an embodiment, the product comprises an outer shell comprising: atleast one first legume, and at least one first additive selected fromthe group consisting of vitamins and minerals; wherein the at least oneadditive is not a part of the at least one first legume; and an innerfilling comprising: at least one second legume, and at least one secondadditive selected from the group consisting of vitamins and minerals;wherein the at least one second additive is not a part of the at leastone second legume; wherein the product is a ready-to-eat food; whereinthe outer shell is crispy and the inner filling is creamy; and wherein,when the product is tested by exposing the product to 21 degrees Celsiusand a relative humidity of 44% for 2 weeks, a peak fracture force of theproduct is at least 1,200 grams. In another embodiment, when the productis tested by exposing the product to 21 degrees Celsius and a relativehumidity of 44% for 2 weeks, an acoustic peak count of the product is atleast 10. In the embodiment, the at least one of the outer shell and theinner filling is substantially free of grain-based flour.

In yet another embodiment, the product comprises an outer shellcomprising: at least one first legume, and at least one first additiveselected from the group consisting of vitamins and minerals; wherein theat least one additive is not a part of the at least one first legume andan inner filling comprising: at least one second legume, and at leastone second additive selected from the group consisting of vitamins andminerals; wherein the at least one second additive is not a part of theat least one second legume; wherein the product is a ready-to-eat food;wherein the outer shell is crispy and the inner filling is creamy; andwherein a water content of the outer shell is at least 50% greater thanthe water content of the filling.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates features of some embodiments of the presentinvention.

FIG. 2 illustrates features of some embodiments of the presentinvention.

FIG. 3 illustrates features of some embodiments of the presentinvention.

FIG. 4A illustrates features of some embodiments of the presentinvention.

FIG. 4B illustrates features of some embodiments of the presentinvention.

FIG. 5A illustrates features of some embodiments of the presentinvention.

FIG. 5B illustrates features of some embodiments of the presentinvention.

FIG. 5C illustrates features of some embodiments of the presentinvention.

FIG. 6 illustrates features of some embodiments of the presentinvention.

The present invention will be further explained with reference to theattached drawings, wherein like structures are referred to by likenumerals throughout the several views. The drawings shown are notnecessarily to scale or aspect ratio, with emphasis instead generallybeing placed upon illustrating the principles of the present invention.Further, some features may be exaggerated to show details of particularcomponents.

The figures constitute a part of this specification and includeillustrative embodiments of the present invention and illustrate variousobjects and features thereof. Further, the figures are not necessarilyto scale, some features may be exaggerated to show details of particularcomponents. In addition, any measurements, specifications and the likeshown in the figures are intended to be illustrative, and notrestrictive. Therefore, specific structural and functional detailsdisclosed herein are not to be interpreted as limiting, but merely as arepresentative basis for teaching one skilled in the art to variouslyemploy the present invention.

DETAILED DESCRIPTION

In embodiments, the present invention is ready-to-eat, shelf stableproducts in the form of a filled pillow having a legume-based outershell and an inner legume-based filling. In embodiments, thelegume-based filled pillow products have a crispy outer shell and acreamy-texture inner filling. In some embodiments, the products remaincrispy when exposed to high moisture environments over time. In theembodiments, the products, when consumed, provide a significant amountof high quality protein, fiber and nutrients.

The present invention will be further explained with reference to theattached drawings, wherein like structures are referred to by likenumerals throughout the several views. The drawings shown are notnecessarily to scale, with emphasis instead generally being placed uponillustrating the principles of the present invention. Further, somefeatures may be exaggerated to show details of particular components.

The figures constitute a part of this specification and includeillustrative embodiments of the present invention and illustrate variousobjects and features thereof. Further, the figures are not necessarilyto scale, some features may be exaggerated to show details of particularcomponents. In addition, any measurements, specifications and the likeshown in the figures are intended to be illustrative, and notrestrictive. Therefore, specific structural and functional detailsdisclosed herein are not to be interpreted as limiting, but merely as arepresentative basis for teaching one skilled in the art to variouslyemploy the present invention.

Among those benefits and improvements that have been disclosed, otherobjects and advantages of this invention will become apparent from thefollowing description taken in conjunction with the accompanyingfigures. Detailed embodiments of the present invention are disclosedherein; however, it is to be understood that the disclosed embodimentsare merely illustrative of the invention that may be embodied in variousforms. In addition, each of the examples given in connection with thevarious embodiments of the invention which are intended to beillustrative, and not restrictive.

Throughout the specification and claims, the following terms take themeanings explicitly associated herein, unless the context clearlydictates otherwise. The phrases “in one embodiment” and “in someembodiments” as used herein do not necessarily refer to the sameembodiment(s), though it may. Furthermore, the phrases “in anotherembodiment” and “in some other embodiments” as used herein do notnecessarily refer to a different embodiment, although it may. Thus, asdescribed below, various embodiments of the invention may be readilycombined, without departing from the scope or spirit of the invention.

In addition, as used herein, the term “or” is an inclusive “or”operator, and is equivalent to the term “and/or,” unless the contextclearly dictates otherwise. The term “based on” is not exclusive andallows for additional factors not described, unless the context clearlydictates otherwise. In addition, throughout the specification, themeaning of “a,” “an,” and “the” include plural references. The meaningof “in” includes “in” and “on.”

As used herein, the term “substantially free” means less than 5%.

As used herein, the term “free” means 0%.

As used herein, the term “organoleptic properties” includes the flavordisplay, texture, and sound of a food that are experienced by the eaterof said food when said food is eaten.

As used herein, the term “single serving” means any quantity of foodsold, marketed, described, advertised, or implied to be equivalent to asingle serving size or unit. For example, in the U.S., single servingsizes for foods are defined in the FDA Labeling Rules as contained in 21CFR §101.12 which is incorporated herein by reference in its entirety.

As used herein, the term “fat” refers to the total amount of digestible,partially digestible and nondigestible fats or oils that are present inthe embodiments of the present invention. As used herein, the terms“lipid”, “fat” and “oil” are synonymous.

As used herein, the term “carbohydrate” refers to the total amount ofsugar alcohols, monosaccharides, disaccharides, oligosaccharides,digestible, partially digestible and non-digestible polysaccharides; andlignin or lignin like materials that are present in the embodiments ofthe present invention.

As used herein, the term “ready-to-eat” when used to describe a food,means that after manufacture and packaging, the food product requires noadditional processing, including but not limited to cooking, baking,microwaving, boiling, frying; or combination with components outside ofthe product's packaging to achieve the novel combination of balancednutrition and taste that Applicants are claiming. However, this does notrule out that one or all of the parameters of Applicants' invention, forexample, balanced nutrition, convenience and taste, may be improved whensaid compositions are processed further or combined with other foods.

In embodiments, a product is determined to be “crispy” by texturemeasurements using an Instron texture analyzer or equivalent. In otherembodiments, a product is determined to be “crispy” based onorganoleptic properties and/or mouthfeel. In yet other embodiments, aproduct is determined to be “crispy” based on an acoustic peak count ofat least 10 as determined by the Acoustic Crispiness Test Proceduredetailed herein. In yet other embodiments, a product is determined to be“crispy” based on a peak fracture force of at least 1,200 grams asdetermined by the Force Crispiness Test Procedure detailed herein.

As used herein, a product is determined to be “creamy” based onviscosity measurements using a Brookfield viscometer and/or astress-controlled rheometer equipped with a tribology probe orequivalent. In other embodiments, a product is determined to be creamybased on organoleptic properties and/or mouthfeel.

As used herein, the “shelf life” of a product is determined based on thechange in organoleptic properties of a food or drink in barrierpackaging over time.

As used herein, the term “seasoning” means salt, herbs and/or spicesadded to a food product to enhance flavor. In some embodiments, theaverage particle size of the “seasoning” is reduced to 1 micron to 1000microns via milling or other size reduction process.

As used herein, the term “legume” means a fruit or seed of leguminousplants.

As used herein, the phrase “legume-based flour” means a powder formedfrom milling one or more legumes.

As used herein, the term “grain” means edible seeds of grasses. The term“grain” and “cereal” are used interchangeably herein. Non-limitingexamples of grains include rice, teff, sorghum, corn, millet, wheat,quinoa, and farro.

As used herein, the phrase “grain-based flour” means a powder formedfrom milling grains.

As used herein, the term “pulse” means the dried seed of a legume.

As used herein, the phrase “water content” or “moisture content” of aproduct means the weight percent of water in the product, on a wetbasis.

All percentages and ratios are calculated by weight unless otherwiseindicated. All percentages and ratios are calculated based on the totalcomposition unless otherwise indicated.

Unless otherwise noted, all component or composition levels are inreference to the active level of that component or composition, and areexclusive of impurities, for example, residual by-products, which may bepresent in commercially available sources.

Products

In embodiments, the present disclosure relates to ready-to-eat, shelfstable products in the form of a filled pillow having a legume-basedouter shell and an inner filling of legume-based cream. In embodiments,the legume-based filled pillow products have a crispy outer shell and acreamy inner filling.

In embodiments, the product comprises an outer shell comprising: atleast one first legume, and at least one first additive selected fromthe group consisting of vitamins and minerals; wherein the at least oneadditive is not a part of the at least one first legume; and an innerfilling comprising: at least one second legume, and at least one secondadditive selected from the group consisting of vitamins and minerals;wherein the at least one second additive is not a part of the at leastone second legume; wherein at least one of the outer shell and the innerfilling is substantially free of grain-based flour; wherein the productis a ready-to-eat food; and wherein the outer shell is crispy and theinner filling is creamy.

In another embodiments, the at least one first additive and the at leastone second additive are selected from the group consisting of iron,vitamins A, B1, B2, B6, B12, C, D, D3, folic acid, thiamin, riboflavin,niacin, zinc, and combinations thereof.

In other embodiments, the at least one first legume is a pulse.

In yet another embodiments, the at least one first legume is selectedfrom the group consisting of chickpea, green pea, yellow pea, black eyedpeas, pinto bean, kidney bean, black bean, mung bean, adzuki bean, favabean, edamame, green lentil, red lentil, black lentil, lupin andcombinations thereof.

In the embodiments, the at least one first legume is at least one ofpeanut and soya.

In yet another embodiment, the at least one first additive is selectedfrom the group consisting of Vitamin B6, niacin, iron, zinc, andcombinations thereof. In other embodiments, the at least one secondadditive is selected from the group consisting of Vitamins A, D3, B1,B2, C, B12, folic acid, and combinations thereof.

In some embodiments, the at least one second legume is a pulse. In someembodiments, the at least one second legume is selected from the groupconsisting of chickpea, green pea, yellow pea, black eyed peas, pintobean, kidney bean, black bean, mung bean, adzuki bean, fava bean,edamame, green lentil, red lentil, black lentil, lupin and combinationsthereof.

In some embodiments, the at least one second legume is at least one ofpeanut or soya.

In yet other embodiments, the at least one first legume and the at leastone second legume are the same. In other embodiments, the at least onefirst legume and the at least one second legume are different.

In an embodiment, a bulk density of the product is 0.1 kg/liter to 2kg/liter.

In another embodiment, a shape of the product is selected from the groupconsisting of triangular, rectangular, square, and rhomboid.

In yet another embodiment, the product is free of at least one of highfructose corn syrup, dairy-based components, enzymes or gluten.

In some embodiments, the outer shell is 40 weight percent to 80 weightpercent of the product.

In yet other embodiments, the product further comprises an oil layer andwherein the oil layer coats at least a portion of the outer shell.

In an embodiment, the product comprises an outer shell comprising: atleast one first legume, and at least one first additive selected fromthe group consisting of vitamins and minerals; wherein the at least oneadditive is not a part of the at least one first legume; and an innerfilling comprising: at least one second legume, and at least one secondadditive selected from the group consisting of vitamins and minerals;wherein the at least one second additive is not a part of the at leastone second legume; wherein the product is a ready-to-eat food; whereinthe outer shell is crispy and the inner filling is creamy; and wherein,when the product is tested by exposing the product to 21 degrees Celsiusand a relative humidity of 44% for 2 weeks, a peak fracture force of theproduct is at least 1,200 grams. In another embodiment, when the productis tested by exposing the product to 21 degrees Celsius and a relativehumidity of 44% for 2 weeks, an acoustic peak count of the product is atleast 10. In the embodiment, the at least one of the outer shell and theinner filling is substantially free of grain-based flour.

In yet another embodiment, the product comprises an outer shellcomprising: at least one first legume, and at least one first additiveselected from the group consisting of vitamins and minerals; wherein theat least one additive is not a part of the at least one first legume andan inner filling comprising: at least one second legume, and at leastone second additive selected from the group consisting of vitamins andminerals; wherein the at least one second additive is not a part of theat least one second legume; wherein the product is a ready-to-eat food;wherein the outer shell is crispy and the inner filling is creamy; andwherein a water content of the outer shell is at least 50% greater thanthe water content of the filling.

In an embodiment, the outer shell and/or the inner filling include atleast one legume. In the embodiment, the at least one legume is in theform of a legume-based flour. In the embodiment, the at least one legumemay include, but is not limited to, chickpea, green pea, yellow pea,black eyed peas, pinto bean, kidney bean, black bean, mung bean, adzukibean, fava bean, green lentil, red lentil, black lentil, lupin andcombinations thereof. In some embodiments, the at least one legume inthe outer shell and/or inner filling includes, but is not limited to atleast one of peanut and soya. In yet another embodiment, the at leastone legume is a pulse.

In embodiments, the outer shell and/or inner filling may include one ormore legumes having a low fat content such as pinto, black, kidney, mungbean, black-eyed pea, adzuki bean, fava bean, red, black, green lentils,chickpea, and peas (green and others). In the embodiments, the outershell and/or inner filling may include one or more legumes having arelative high fat content such as peanut or soya. In some embodiments,the outer shell may include a high fat legume in the form of a defattedflour. In other embodiments, the inner filling may include a high fatlegume in the form of a cream.

In some embodiments, the inner filling can include different legumes,mixes of legumes and various fats.

In embodiments, the product may further include at least one additiveincluded in the outer shell and/or the inner filling. In theembodiments, the additive includes, but is not limited to, at least onevitamin or mineral. In other embodiments, the additive may include, butis not limited to, iron, vitamins A, B1, B2, B6, B12, C, D, D3, folicacid, thiamine, riboflavin, niacin, and zinc. In embodiments, the innerfilling includes at least one additive selected from Vitamins A, D3, B1,B2, C and folic acid. In the embodiments, the outer shell includes atleast one additive selected from the Vitamin B6, niacin, iron and zinc.Table 1 shows a non-limiting example of the additives and associatedamounts included in 50 grams of the product:

TABLE 1 Additive Amount per 50 gram serving Iron (NaFeEDTA) 5-10 mg B121-2 μg Vit C 40-80 mg Vit A 150-400 RAE Folate 45-90 μg Vit D 60-260 IUThiamin 0.4-0.8 mg Riboflavin 0.5-1 mg Niacin 0.5-1 mg Vitamin B6 0.5-1mg Zinc (as sulphate) 4-8 mg

In yet another embodiment, the at least one additive in the outer shelland/or filling is seasoning.

In embodiments, the outer shell is substantially free of grain-basedflour. In embodiments, the inner filling is substantially free ofgrain-based flour. In other embodiments, the outer shell and/or innerfilling is free of grain-based flour.

In yet other embodiments, the outer shelling and/or the inner fillingincludes at least one grain-based flour or cereal. In yet otherembodiments, the at least one additive in the outer shell and/or fillingis a cereal. In some embodiments, the cereal may include, but is notlimited to, rice, teff, sorghum, corn, millet, wheat, quinoa, and/orfarro. In some embodiments, the grain-based flour or cereal is added toreduce the density of the products.

In some embodiments, the outer shell and/or the inner filling includesone or more natural, natural-identical or artificial dye. In someembodiments, the outer shell and/or the inner filling includes one ormore natural, natural-identical or artificial flavorings. In someembodiments, the outer shell and/or inner filling includes one or moreemulsifiers. In some embodiments, the one or more emulsifier may includesoy lecithin. In some embodiments, the product further comprises salt.

In yet another embodiment, the outer shell and/or inner filling furthercomprises sugar.

In another embodiment, the outer shell and/or the inner filling issubstantially free of high fructose corn syrup. In yet otherembodiments, the outer shell and/or inner filling is substantially freeof emulsifiers. In another embodiment, the outer shell and/or innerfilling is substantially free of enzymes. In other embodiment, the outershell and/or inner filling is substantially free of gluten. In yet otherembodiments, the outer shell and/or inner filling is substantially freeof high fructose corn syrup, emulsifiers, enzymes, and gluten.

In yet other embodiments, the outer shell and/or the inner filling issubstantially free of chocolate, chocolate-containing ingredients,cocoa, cocoa powder, cocoa cake, chocolate liquor, or mixtures thereof.In another embodiment, the outer shell and/or inner filling issubstantially free of cocoa butter. In yet other embodiments, the outershell and/or inner filling is substantially free of chocolate,chocolate-containing ingredients, cocoa, cocoa powder, cocoa cake,chocolate liquor, and cocoa butter.

In another embodiment, the outer shell and/or the inner filling is freeof high fructose corn syrup. In yet other embodiments, the outer shelland/or inner filling is free of emulsifiers. In another embodiment, theouter shell and/or inner filling is free of enzymes. In otherembodiment, the outer shell and/or inner filling is free of gluten. Inyet other embodiments, the outer shell and/or inner filling is free ofhigh fructose corn syrup, emulsifiers, enzymes, and gluten.

In yet other embodiments, the outer shell and/or the inner filling isfree of chocolate, chocolate-containing ingredients, cocoa, cocoapowder, cocoa cake, chocolate liquor, cocoa butter or mixtures thereof.In another embodiment, the outer shell and/or inner filling is free ofcocoa butter. In yet other embodiments, the outer shell and/or innerfilling is free of chocolate, chocolate-containing ingredients, cocoa,cocoa powder, cocoa cake, chocolate liquor, and cocoa butter.

In embodiments, the product has a crispy outer shell and a creamy innerfilling. In some embodiments, the product is a cream-filled pillow.

In an embodiment, the outer shell coats a 100% of the inner filling. Inother embodiments, the outer shell coats less than 100% of the innerfilling.

In another embodiment, the product further includes an oil layer andwherein the oil layer coats at least a portion of the outer shell. Inembodiments, the oil layer coats the entire outer shell. In someembodiments, the oil layer coats less than 50% of the surface area ofthe outer shell. In other embodiments, the oil layer comprises avegetable oil. In some embodiments, the vegetable oil is sunflower oil,palm oil, peanut oil, canola oil, or mixtures thereof.

In some embodiments, the product is at least partially coated withseasoning. In embodiments, the seasoning may include spices such asmasala, Andhra, red chutney, green chili, tomato, sweet curry, chililime, sour cream, onion, paprika, and mixtures thereof. In yet otherembodiments, the seasoning is selected based, at least in part, on thecultural tastes of the consumer where the product is being consumed.

In embodiments, the seasoning is mixed with the oil and coats at least aportion of the outer shell. In some embodiments, the seasoning mixedwith the oil coats less than 50% of the surface area of the outer shell.In embodiments, the oil and/or seasoning coating layer is substantiallyevenly distributed on outer shell.

In yet other embodiments, the seasoning is mixed with the inner filling.

In some embodiments, the outer shell is 40 weight percent to 80 weightpercent of the product. In yet other embodiments, the outer shell is 40weight percent to 70 weight percent of the product. In yet otherembodiments, the outer shell is 40 weight percent to 60 weight percentof the product. In yet other embodiments, the outer shell is 40 weightpercent to 50 weight percent of the product. In yet other embodiments,the outer shell is 50 weight percent to 80 weight percent of theproduct. In yet other embodiments, the outer shell is 60 weight percentto 80 weight percent of the product. In yet other embodiments, the outershell is 70 weight percent to 80 weight percent of the product. In yetother embodiments, the outer shell is 50 weight percent to 70 weightpercent of the product.

In yet other embodiments, the inner filling is 20 weight percent to 60weight percent of the product. In yet other embodiments, the innerfilling is 20 weight percent to 50 weight percent of the product. In yetother embodiments, the inner filling is 20 weight percent to 40 weightpercent of the product. In yet other embodiments, the inner filling is20 weight percent to 30 weight percent of the product. In yet otherembodiments, the inner filling is 30 weight percent to 60 weight percentof the product. In yet other embodiments, the inner filling is 40 weightpercent to 60 weight percent of the product. In yet other embodiments,the inner filling is 50 weight percent to 60 weight percent of theproduct. In yet other embodiments, the inner filling is 30 weightpercent to 50 weight percent of the product.

In some embodiments, the oil layer is 1 weight percent to 15 weightpercent of the product. In some embodiments, the oil layer is 1 weightpercent to 10 weight percent of the product. In some embodiments, theoil layer is 1 weight percent to 8 weight percent of the product. Insome embodiments, the oil layer is 1 weight percent to 7 weight percentof the product. In some embodiments, the oil layer is 1 weight percentto 5 weight percent of the product. In some embodiments, the oil layeris 1 weight percent to 3 weight percent of the product. In someembodiments, the oil layer is 3 weight percent to 15 weight percent ofthe product. In some embodiments, the oil layer is 5 weight percent to15 weight percent of the product. In some embodiments, the oil layer is7 weight percent to 15 weight percent of the product. In someembodiments, the oil layer is 8 weight percent to 15 weight percent ofthe product. In some embodiments, the oil layer is 10 weight percent to15 weight percent of the product. In some embodiments, the oil layer is2 weight percent to 8 weight percent of the product. In someembodiments, the oil layer is 5 weight percent to 10 weight percent ofthe product. In some embodiments, the oil layer is 3 weight percent to 5weight percent of the product.

In some embodiments, the seasoning is 1 weight percent to 15 weightpercent of the product. In some embodiments, the seasoning is 1 weightpercent to 12 weight percent of the product. In some embodiments, theseasoning is 1 weight percent to 10 weight percent of the product. Insome embodiments, the seasoning is 1 weight percent to 8 weight percentof the product. In some embodiments, the seasoning is 1 weight percentto 7 weight percent of the product. In some embodiments, the seasoningis 1 weight percent to 5 weight percent of the product. In someembodiments, the seasoning is 1 weight percent to 3 weight percent ofthe product. In some embodiments, the seasoning is 3 weight percent to15 weight percent of the product. In some embodiments, the seasoning is5 weight percent to 15 weight percent of the product. In someembodiments, the seasoning is 7 weight percent to 15 weight percent ofthe product. In some embodiments, the seasoning is 8 weight percent to15 weight percent of the product. In some embodiments, the seasoning is10 weight percent to 15 weight percent of the product. In someembodiments, the seasoning is 12 weight percent to 15 weight percent ofthe product. In some embodiments, the seasoning is 2 weight percent to 8weight percent of the product. In some embodiments, the seasoning is 5weight percent to 10 weight percent of the product. In some embodiments,the seasoning is 3 weight percent to 5 weight percent of the product.

In embodiments, the product includes 40 weight percent to 50 weightpercent outer shell, 40 weight percent to 50 weight percent innerfilling, 5 weight percent to 10 weight percent seasoning and 5 weightpercent to 10 weight percent oil, wherein the seasoning and the oil forma coating on the outer shell of the product. In embodiments, the productincludes 40 weight percent to 45 weight percent outer shell, 40 weightpercent to 45 weight percent inner filling, 5 weight percent to 8 weightpercent seasoning and 5 weight percent to 8 weight percent oil, whereinthe seasoning and the oil form a coating on the outer shell of theproduct. In embodiments, the product includes 43 weight percent to 45weight percent outer shell, 43 weight percent to 45 weight percent innerfilling, 6 weight percent to 7 weight percent seasoning and 6 weightpercent to 7 weight percent oil, wherein the seasoning and the oil forma coating on the outer shell of the product.

In some embodiments, the product further includes at least one cerealdetailed herein. In the embodiments, the at least one cereal is 1 weightpercent to 25 weight percent of the product. In the embodiments, the atleast one cereal is 3 weight percent to 25 weight percent of theproduct. In the embodiments, the at least one cereal is 8 weight percentto 25 weight percent of the product. In the embodiments, the at leastone cereal is 10 weight percent to 25 weight percent of the product. Inthe embodiments, the at least one cereal is 15 weight percent to 25weight percent of the product. In the embodiments, the at least onecereal is 20 weight percent to 25 weight percent of the product. In theembodiments, the at least one cereal is 1 weight percent to 20 weightpercent of the product. In the embodiments, the at least one cereal is 1weight percent to 15 weight percent of the product. In the embodiments,the at least one cereal is 1 weight percent to 10 weight percent of theproduct. In the embodiments, the at least one cereal is 1 weight percentto 8 weight percent of the product. In the embodiments, the at least onecereal is 1 weight percent to 3 weight percent of the product. In theembodiments, the at least one cereal is 3 weight percent to 20 weightpercent of the product. In the embodiments, the at least one cereal is 8weight percent to 15 weight percent of the product. In the embodiments,the at least one cereal is 10 weight percent to 15 weight percent of theproduct. In the embodiments, the at least one cereal is 10 weightpercent of the product. In the embodiments, the at least one cereal is15 weight percent of the product. In yet other embodiments, the productis substantially free of cereal. In yet other embodiments, the productis free of cereal.

In embodiments, when the product, as described in one or moreembodiments herein, is tested by exposing the product to a sufficienttemperature and a sufficient relative humidity to result in the producthaving a moisture content of 5 weight percent, the product is crispy. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to a sufficient temperatureand a sufficient relative humidity to result in the product having amoisture content of 4.5 weight percent, the product is crispy. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to a sufficient temperatureand a sufficient relative humidity to result in the product having amoisture content of 5.5 weight percent, the product is crispy. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to a sufficient temperatureand a sufficient relative humidity to result in the product having amoisture content of 4 weight percent, the product is crispy. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to a sufficient temperatureand a sufficient relative humidity to result in the product having amoisture content of 3.5 weight percent, the product is crispy. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to a sufficient temperatureand a sufficient relative humidity to result in the product having amoisture content of 3 weight percent, the product is crispy. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to a sufficient temperatureand a sufficient relative humidity to result in the product having amoisture content of 2.5 weight percent, the product is crispy.

In embodiments, when the product, as described in one or moreembodiments herein, is tested by exposing the product to 21 degreesCelsius and a relative humidity of 44% for 2 weeks, a peak fractureforce of the product is at least 1,200 grams the product. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to 21 degrees Celsius and arelative humidity of 44% for 2 weeks, a peak fracture force of theproduct is at least 1,250 grams the product. In embodiments, when theproduct, as described in one or more embodiments herein, is tested byexposing the product to 21 degrees Celsius and a relative humidity of44% for 2 weeks, a peak fracture force of the product is at least 1,300grams the product. In embodiments, when the product, as described in oneor more embodiments herein, is tested by exposing the product to 21degrees Celsius and a relative humidity of 44% for 2 weeks, a peakfracture force of the product is at least 1,350 grams the product. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to 21 degrees Celsius and arelative humidity of 44% for 2 weeks, a peak fracture force of theproduct is at least 1,400 grams the product. In embodiments, when theproduct, as described in one or more embodiments herein, is tested byexposing the product to 21 degrees Celsius and a relative humidity of44% for 2 weeks, a peak fracture force of the product is at least 1,450grams the product. In embodiments, when the product, as described in oneor more embodiments herein, is tested by exposing the product to 21degrees Celsius and a relative humidity of 44% for 2 weeks, a peakfracture force of the product is at least 1,500 grams the product. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to 21 degrees Celsius and arelative humidity of 44% for 2 weeks, a peak fracture force of theproduct is at least 1,550 grams the product. In embodiments, when theproduct, as described in one or more embodiments herein, is tested byexposing the product to 21 degrees Celsius and a relative humidity of44% for 2 weeks, a peak fracture force of the product is at least 1,650grams the product. In embodiments, when the product, as described in oneor more embodiments herein, is tested by exposing the product to 21degrees Celsius and a relative humidity of 44% for 2 weeks, a peakfracture force of the product is at least 1,700 grams the product. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to 21 degrees Celsius and arelative humidity of 44% for 2 weeks, a peak fracture force of theproduct is at least 1,750 grams the product. In embodiments, when theproduct, as described in one or more embodiments herein, is tested byexposing the product to 21 degrees Celsius and a relative humidity of44% for 2 weeks, a peak fracture force of the product is at least 1,800grams the product. In embodiments, when the product, as described in oneor more embodiments herein, is tested by exposing the product to 21degrees Celsius and a relative humidity of 44% for 2 weeks, a peakfracture force of the product is at least 1,900 grams the product. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to 21 degrees Celsius and arelative humidity of 44% for 2 weeks, a peak fracture force of theproduct is at least 2,000 grams the product. In embodiments, when theproduct, as described in one or more embodiments herein, is tested byexposing the product to 21 degrees Celsius and a relative humidity of44% for 2 weeks, a peak fracture force of the product is at least 2,100grams the product. In embodiments, when the product, as described in oneor more embodiments herein, is tested by exposing the product to 21degrees Celsius and a relative humidity of 44% for 2 weeks, a peakfracture force of the product is at least 2,200 grams the product. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to 21 degrees Celsius and arelative humidity of 44% for 2 weeks, a peak fracture force of theproduct is at least 2,300 grams the product.

In embodiments, when the product, as described in one or moreembodiments herein, is tested by exposing the product to 21 degreesCelsius and a relative humidity of 44% for 2 weeks, an acoustic peakcount of the product is at least 10. In embodiments, when the product,as described in one or more embodiments herein, is tested by exposingthe product to 21 degrees Celsius and a relative humidity of 44% for 2weeks, an acoustic peak count of the product is at least 12. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to 21 degrees Celsius and arelative humidity of 44% for 2 weeks, an acoustic peak count of theproduct is at least 15. In embodiments, when the product, as describedin one or more embodiments herein, is tested by exposing the product to21 degrees Celsius and a relative humidity of 44% for 2 weeks, anacoustic peak count of the product is at least 17. In embodiments, whenthe product, as described in one or more embodiments herein, is testedby exposing the product to 21 degrees Celsius and a relative humidity of44% for 2 weeks, an acoustic peak count of the product is at least 19.In embodiments, when the product, as described in one or moreembodiments herein, is tested by exposing the product to 21 degreesCelsius and a relative humidity of 44% for 2 weeks, an acoustic peakcount of the product is at least 21. In embodiments, when the product,as described in one or more embodiments herein, is tested by exposingthe product to 21 degrees Celsius and a relative humidity of 44% for 2weeks, an acoustic peak count of the product is at least 23. Inembodiments, when the product, as described in one or more embodimentsherein, is tested by exposing the product to 21 degrees Celsius and arelative humidity of 44% for 2 weeks, an acoustic peak count of theproduct is at least 25.

In some embodiments, the product comprises an outer shell that iscrispy, an inner filling that is creamy and a water content of the outershell of the product is at least 20% greater than a water content of theinner filling. In some embodiments, the product comprises an outer shellthat is crispy, an inner filling that is creamy and a water content ofthe outer shell of the product is at least 25% greater than a watercontent of the inner filling. In some embodiments, the product comprisesan outer shell that is crispy, an inner filling that is creamy and awater content of the outer shell of the product is at least 30% greaterthan a water content of the inner filling. In some embodiments, theproduct comprises an outer shell that is crispy, an inner filling thatis creamy and a water content of the outer shell of the product is atleast 35% greater than a water content of the inner filling. In someembodiments, the product comprises an outer shell that is crispy, aninner filling that is creamy and a water content of the outer shell ofthe product is at least 40% greater than a water content of the innerfilling. In some embodiments, the product comprises an outer shell thatis crispy, an inner filling that is creamy and a water content of theouter shell of the product is at least 45% greater than a water contentof the inner filling. In some embodiments, the product comprises anouter shell that is crispy, an inner filling that is creamy and a watercontent of the outer shell of the product is at least 50% greater than awater content of the inner filling. In some embodiments, the productcomprises an outer shell that is crispy, an inner filling that is creamyand a water content of the outer shell of the product is at least 55%greater than a water content of the inner filling. In some embodiments,the product comprises an outer shell that is crispy, an inner fillingthat is creamy and a water content of the outer shell of the product isat least 60% greater than a water content of the inner filling. In someembodiments, the product comprises an outer shell that is crispy, aninner filling that is creamy and a water content of the outer shell ofthe product is at least 65% greater than a water content of the innerfilling. In some embodiments, the product comprises an outer shell thatis crispy, an inner filling that is creamy and a water content of theouter shell of the product is at least 70% greater than a water contentof the inner filling. In some embodiments, the product comprises anouter shell that is crispy, an inner filling that is creamy and a watercontent of the outer shell of the product is at least 80% greater than awater content of the inner filling. In some embodiments, the productcomprises an outer shell that is crispy, an inner filling that is creamyand a water content of the outer shell of the product is at least 90%greater than a water content of the inner filling. In some embodiments,the product comprises an outer shell that is crispy, an inner fillingthat is creamy and a water content of the outer shell of the product isat least 100% greater than a water content of the inner filling.

In some embodiments, a water activity of the outer shell is 0.05 to 0.4.In some embodiments, a water activity of the outer shell is 0.1 to 0.4.In some embodiments, a water activity of the outer shell is 0.2 to 0.4.In some embodiments, a water activity of the outer shell is 0.25 to 0.4.In some embodiments, a water activity of the outer shell is 0.3 to 0.4.In some embodiments, a water activity of the outer shell is 0.05 to 0.3.In some embodiments, a water activity of the outer shell is 0.05 to0.25. In some embodiments, a water activity of the outer shell is 0.05to 0.2. In some embodiments, a water activity of the outer shell is 0.05to 0.1.

In some embodiments, a water activity of the inner filling is 0.05 to0.3. In some embodiments, a water activity of the inner filling is 0.1to 0.3. In some embodiments, a water activity of the inner filling is0.2 to 0.3. In some embodiments, a water activity of the inner fillingis 0.25 to 0.3. In some embodiments, a water activity of the innerfilling is 0.05 to 0.25. In some embodiments, a water activity of theinner filling is 0.05 to 0.2. In some embodiments, a water activity ofthe inner filling is 0.05 to 0.1.

In some embodiments, an average particle size of the inner filling is 50micrometers to 200 micrometers. In some embodiments, an average particlesize of the inner filling is 70 micrometers to 200 micrometers. In someembodiments, an average particle size of the inner filling is 90micrometers to 200 micrometers. In some embodiments, an average particlesize of the inner filling is 100 micrometers to 200 micrometers. In someembodiments, an average particle size of the inner filling is 110micrometers to 200 micrometers. In some embodiments, an average particlesize of the inner filling is 130 micrometers to 200 micrometers. In someembodiments, an average particle size of the inner filling is 150micrometers to 200 micrometers. In some embodiments, an average particlesize of the inner filling is 170 micrometers to 200 micrometers.

In some embodiments, an average particle size of the inner filling is 50micrometers to 170 micrometers. In some embodiments, an average particlesize of the inner filling is 50 micrometers to 150 micrometers. In someembodiments, an average particle size of the inner filling is 50micrometers to 130 micrometers. In some embodiments, an average particlesize of the inner filling is 50 micrometers to 110 micrometers. In someembodiments, an average particle size of the inner filling is 50micrometers to 90 micrometers. In some embodiments, an average particlesize of the inner filling is 50 micrometers to 70 micrometers. In someembodiments, an average particle size of the inner filling is 60micrometers to 170 micrometers. In some embodiments, an average particlesize of the inner filling is 80 micrometers to 150 micrometers. In someembodiments, an average particle size of the inner filling is 100micrometers to 130 micrometers. In some embodiments, an average particlesize of the inner filling is 130 micrometers. In some embodiments, anaverage particle size of the inner filling is 150 micrometers.

In some embodiments, the shape of the product may include a closedpillow with rounded sides and flattened closed ends. In embodiments, theshape of the pillow may be triangular, rectangular, square or rhomboid.In some embodiments, the seasoning is visible in the outer shell. Inother embodiments, the seasoning is not visible in the outer shell.

In some embodiments, the product is a ready-to-eat food. In otherembodiments, the inner filling is a ready-to-eat food. In yet otherembodiments, the outer shell is a ready-to-eat food.

In embodiments, the present invention is a plurality of products,wherein each product comprises an outer shell comprising: at least onefirst legume, and at least one first additive selected from the groupconsisting of vitamins and minerals; wherein the at least one additiveis not a part of the at least one first legume; and an inner fillingcomprising: at least one second legume, and at least one second additiveselected from the group consisting of vitamins and minerals; wherein theat least one second additive is not a part of the at least one secondlegume; wherein at least one of the outer shell and the inner filling issubstantially free of grain-based flour; wherein the product is aready-to-eat food; and wherein the outer shell is crispy and the innerfilling is creamy

In some embodiments, the bulk density of the product is based, at leastin part, on the composition, shape and size of the product and/or theweight ratio of the outer shell to the inner filling. In an embodiment,the product has a bulk density of the product of 0.1 kg/liter to 2kg/liter. In another embodiment, the product has a bulk density of theproduct of 0.1 kg/liter to 1.7 kg/liter. In yet another embodiment, theproduct has a bulk density of the product of 0.1 kg/liter to 1.3kg/liter. In other embodiments, the product has a bulk density of theproduct of 0.1 kg/liter to 1.1 kg/liter. In another embodiment, theproduct has a bulk density of the product of 0.1 kg/liter to 0.9kg/liter. In an embodiment, the product has a bulk density of theproduct of 0.1 kg/liter to 0.7 kg/liter. In another embodiment, theproduct has a bulk density of the product of 0.1 kg/liter to 0.5kg/liter.

In an embodiment, the product has a bulk density of the product of 0.1kg/liter to 2 kg/liter. In another embodiment, the product has a bulkdensity of the product of 0.3 kg/liter to 2 kg/liter. In yet anotherembodiment, the product has a bulk density of the product of 0.5kg/liter to 2 kg/liter. In other embodiments, the product has a bulkdensity of the product of 0.7 kg/liter to 2 kg/liter. In anotherembodiment, the product has a bulk density of the product of 0.9kg/liter to 2 kg/liter. In an embodiment, the product has a bulk densityof the product of 1.1 kg/liter to 2 kg/liter. In another embodiment, theproduct has a bulk density of the product of 1.5 kg/liter to 2 kg/liter.

In another embodiment, the product has a bulk density of the product of0.3 kg/liter to 1.5 kg/liter. In another embodiment, the product has abulk density of the product of 0.5 kg/liter to 1.0 kg/liter. In anotherembodiment, the product has a bulk density of the product of 0.5kg/liter. In another embodiment, the product has a bulk density of theproduct of 1.0 kg/liter.

In some embodiments, a weight of the product is 0.5 grams to 5 grams. Insome embodiments, a weight of the product is 0.5 grams to 4 grams. Insome embodiments, a weight of the product is 0.5 grams to 3 grams. Insome embodiments, a weight of the product is 0.5 grams to 2 grams. Insome embodiments, a weight of the product is 0.5 grams to 1 gram. Insome embodiments, a weight of the product is 1 gram to 5 grams. In someembodiments, a weight of the product is 2 grams to 5 grams. In someembodiments, a weight of the product is 3 grams to 5 grams. In someembodiments, a weight of the product is 1 gram to 4 grams.

In embodiments, the size of a single serving of the product depends, atleast in part, on the processing parameters and equipment such as diesizes, etc. In some embodiments, the size of the product ranges from5×5×1 millimeters to 40×40×20 millimeters (length×width×height). Inother embodiments, the size of the product ranges from 10×10×5millimeters to 40×40×20 millimeters. In some embodiments, the size ofthe product ranges from 20×20×10 millimeters to 40×40×20 millimeters).In yet other embodiments, the size of the product ranges from 5×5×1millimeters to 30×30×15 millimeters. In embodiments, the size of theproduct ranges from 5×5×1 millimeters to 20×20×10 millimeters. In yetother embodiments, the size of the product ranges from 10×10×5millimeters to 20×20×10 millimeters. In yet other embodiments, the sizeof the product ranges from 20×15×10 millimeters to 20×20×10 millimeters.

In embodiments, the product has a shelf-life of at least 3 months. Inother embodiments, the product has a shelf-life of at least 4 months. Inother embodiments, the product has a shelf-life of at least 5 months. Inother embodiments, the product has a shelf-life of at least 6 months. Inother embodiments, the product has a shelf-life of at least 7 months. Inother embodiments, the product has a shelf-life of at least 8 months. Inother embodiments, the product has a shelf-life of at least 9 months. Inother embodiments, the product has a shelf-life of at least 10 months.In other embodiments, the product has a shelf-life of at least 11months. In other embodiments, the product has a shelf-life of at least12 months. In other embodiments, the product has a shelf-life of greaterthan 12 months.

In some embodiments, the product has a caloric density of 1 to 9calories per gram of the product. In some embodiments, the product has acaloric density of 2 to 9 calories per gram of the product. In someembodiments, the product has a caloric density of 3 to 9 calories pergram of the product. In some embodiments, the product has a caloricdensity of 4 to 9 calories per gram of the product. In some embodiments,the product has a caloric density of 5 to 9 calories per gram of theproduct. In some embodiments, the product has a caloric density of 6 to9 calories per gram of the product. In some embodiments, the product hasa caloric density of 7 to 9 calories per gram of the product. In someembodiments, the product has a caloric density of 8 to 9 calories pergram of the product. In some embodiments, the product has a caloricdensity of 9 to 9 calories per gram of the product.

In some embodiments, the product has a caloric density of 1 to 9calories per gram of the product. In some embodiments, the product has acaloric density of 1 to 8 calories per gram of the product. In someembodiments, the product has a caloric density of 1 to 7 calories pergram of the product. In some embodiments, the product has a caloricdensity of 1 to 6 calories per gram of the product. In some embodiments,the product has a caloric density of 1 to 5 calories per gram of theproduct. In some embodiments, the product has a caloric density of 1 to4 calories per gram of the product. In some embodiments, the product hasa caloric density of 1 to 3 calories per gram of the product. In someembodiments, the product has a caloric density of 1 to 2 calories pergram of the product.

In some embodiments, the product has a caloric density of 2 to 9calories per gram of the product. In some embodiments, the product has acaloric density of 3 to 8 calories per gram of the product. In someembodiments, the product has a caloric density of 4 to 7 calories pergram of the product. In some embodiments, the product has a caloricdensity of 5 to 6 calories per gram of the product.

In some embodiments, the product has a protein-energy ratio of 10% to50%. In some embodiments, the product has a protein-energy ratio of 10%to 40%. In some embodiments, the product has a protein-energy ratio of10% to 30%. In some embodiments, the product has a protein-energy ratioof 10% to 25%. In some embodiments, the product has a protein-energyratio of 10% to 20%. In some embodiments, the product has aprotein-energy ratio of 10% to 15%. In some embodiments, the product hasa protein-energy ratio of 15% to 50%. In some embodiments, the producthas a protein-energy ratio of 20% to 50%. In some embodiments, theproduct has a protein-energy ratio of 25% to 50%. In some embodiments,the product has a protein-energy ratio of 30% to 50%. In someembodiments, the product has a protein-energy ratio of 35% to 50%. Insome embodiments, the product has a protein-energy ratio of 40% to 50%.

In some embodiments, the product has a protein-energy ratio of 15% to40%. In some embodiments, the product has a protein-energy ratio of 20%to 35%. In some embodiments, the product has a protein-energy ratio of25% to 30%.

In some embodiments, the product has a fat-energy ratio of 0% to 20%. Insome embodiments, the product has a fat-energy ratio of 5% to 20%. Insome embodiments, the product has a fat-energy ratio of 10% to 20%. Insome embodiments, the product has a fat-energy ratio of 15% to 20%. Insome embodiments, the product has a fat-energy ratio of 0% to 15%. Insome embodiments, the product has a fat-energy ratio of 0% to 10%. Insome embodiments, the product has a fat-energy ratio of 0% to 5%.

In some embodiments, the product has a fat-energy ratio of 20% to 60%.In some embodiments, the product has a fat-energy ratio of 20% to 50%.In some embodiments, the product has a fat-energy ratio of 20% to 45%.In some embodiments, the product has a fat-energy ratio of 20% to 40%.In some embodiments, the product has a fat-energy ratio of 20% to 35%.In some embodiments, the product has a fat-energy ratio of 20% to 30%.In some embodiments, the product has a fat-energy ratio of 20% to 25%.

In some embodiments, the product has a fat-energy ratio of 25% to 60%.In some embodiments, the product has a fat-energy ratio of 30% to 60%.In some embodiments, the product has a fat-energy ratio of 35% to 60%.In some embodiments, the product has a fat-energy ratio of 40% to 60%.In some embodiments, the product has a fat-energy ratio of 45% to 60%.In some embodiments, the product has a fat-energy ratio of 50% to 60%.

In some embodiments, the product has a fat-energy ratio of 30% to 50%.In some embodiments, the product has a fat-energy ratio of 25% to 45%.In some embodiments, the product has a fat-energy ratio of 30% to 35%.

In some embodiments, the product has a nutritional profile as shown inTable 2 below:

TABLE 2 Parameter Amount per 100 grams Energy 400-500 calories Protein10-20 grams Carbohydrate 40-50 grams Fat 20-30 grams Saturated Fat 2-10grams Dietary Fiber 5-10 grams

In some embodiments, the calorie content of the product ranges from 200calories to 700 calories per 100 grams of the product. In someembodiments, the calorie content of the product ranges from 300 caloriesto 700 calories per 100 grams of the product. In some embodiments, thecalorie content of the product ranges from 400 calories to 700 caloriesper 100 grams of the product. In some embodiments, the calorie contentof the product ranges from 500 calories to 700 calories per 100 grams ofthe product. In some embodiments, the calorie content of the productranges from 600 calories to 700 calories per 100 grams of the product.

In some embodiments, the calorie content of the product ranges from 200calories to 600 calories per 100 grams of the product. In someembodiments, the calorie content of the product ranges from 200 caloriesto 500 calories per 100 grams of the product. In some embodiments, thecalorie content of the product ranges from 200 calories to 400 caloriesper 100 grams of the product.

In some embodiments, the calorie content of the product ranges from 300calories to 600 calories per 100 grams of the product. In someembodiments, the calorie content of the product ranges from 400 caloriesto 500 calories per 100 grams of the product.

In some embodiments, the protein content of the product ranges from 5grams to 40 grams per 100 grams of the product. In some embodiments, theprotein content of the product ranges from 5 grams to 35 grams per 100grams of the product. In some embodiments, the protein content of theproduct ranges from 5 grams to 30 grams per 100 grams of the product. Insome embodiments, the protein content of the product ranges from 5 gramsto 25 grams per 100 grams of the product. In some embodiments, theprotein content of the product ranges from 5 grams to 20 grams per 100grams of the product. In some embodiments, the protein content of theproduct ranges from 5 grams to 15 grams per 100 grams of the product. Insome embodiments, the protein content of the product ranges from 5 gramsto 10 grams per 100 grams of the product.

In some embodiments, the protein content of the product ranges from 10grams to 40 grams per 100 grams of the product. In some embodiments, theprotein content of the product ranges from 15 grams to 40 grams per 100grams of the product. In some embodiments, the protein content of theproduct ranges from 20 grams to 40 grams per 100 grams of the product.In some embodiments, the protein content of the product ranges from 25grams to 40 grams per 100 grams of the product. In some embodiments, theprotein content of the product ranges from 30 grams to 40 grams per 100grams of the product. In some embodiments, the protein content of theproduct ranges from 35 grams to 45 grams per 100 grams of the product.

In some embodiments, the product is substantially free of fat. In yetother embodiments, the product is free of fat.

In some embodiments, the fat content of the product ranges from 1 gramsto 10 grams per 100 grams of the product. In some embodiments, the fatcontent of the product ranges from 1 grams to 8 grams per 100 grams ofthe product. In some embodiments, the fat content of the product rangesfrom 1 grams to 40 grams per 6 grams of the product. In someembodiments, the fat content of the product ranges from 1 grams to 4grams per 100 grams of the product. In some embodiments, the fat contentof the product ranges from 1 grams to 2 grams per 100 grams of theproduct. In some embodiments, the fat content of the product ranges from2 grams to 10 grams per 100 grams of the product. In some embodiments,the fat content of the product ranges from 4 grams to 10 grams per 100grams of the product. In some embodiments, the fat content of theproduct ranges from 6 grams to 10 grams per 100 grams of the product. Insome embodiments, the fat content of the product ranges from 8 grams to10 grams per 100 grams of the product.

In some embodiments, the fat content of the product ranges from 10 gramsto 40 grams per 100 grams of the product. In some embodiments, the fatcontent of the product ranges from 10 grams to 35 grams per 100 grams ofthe product. In some embodiments, the fat content of the product rangesfrom 10 grams to 30 grams per 100 grams of the product. In someembodiments, the fat content of the product ranges from 10 grams to 25grams per 100 grams of the product. In some embodiments, the fat contentof the product ranges from 10 grams to 20 grams per 100 grams of theproduct. In some embodiments, the fat content of the product ranges from10 grams to 15 grams per 100 grams of the product.

In some embodiments, the fat content of the product ranges from 15 gramsto 40 grams per 100 grams of the product. In some embodiments, the fatcontent of the product ranges from 20 grams to 40 grams per 100 grams ofthe product. In some embodiments, the fat content of the product rangesfrom 25 grams to 40 grams per 100 grams of the product. In someembodiments, the fat content of the product ranges from 30 grams to 40grams per 100 grams of the product. In some embodiments, the fat contentof the product ranges from 35 grams to 40 grams per 100 grams of theproduct.

In some embodiments, the fat content of the product ranges from 20 gramsto 40 grams per 100 grams of the product. In some embodiments, the fatcontent of the product ranges from 25 grams to 35 grams per 100 grams ofthe product.

In some embodiments, the carbohydrate content of the product ranges from30 grams to 60 grams per 100 grams of the product. In some embodiments,the carbohydrate content of the product ranges from 30 grams to 50 gramsper 100 grams of the product. In some embodiments, the carbohydratecontent of the product ranges from 30 grams to 45 grams per 100 grams ofthe product. In some embodiments, the carbohydrate content of theproduct ranges from 30 grams to 40 grams per 100 grams of the product.In some embodiments, the carbohydrate content of the product ranges from30 grams to 35 grams per 100 grams of the product.

In some embodiments, the carbohydrate content of the product ranges from35 grams to 60 grams per 100 grams of the product. In some embodiments,the carbohydrate content of the product ranges from 40 grams to 60 gramsper 100 grams of the product. In some embodiments, the carbohydratecontent of the product ranges from 45 grams to 60 grams per 100 grams ofthe product. In some embodiments, the carbohydrate content of theproduct ranges from 50 grams to 60 grams per 100 grams of the product.In some embodiments, the carbohydrate content of the product ranges from55 grams to 60 grams per 100 grams of the product.

In some embodiments, the carbohydrate content of the product ranges from40 grams to 50 grams per 100 grams of the product.

Acoustic Crispiness Test Procedure

Collect ten samples of the test product. Cut each of the ten samplesusing a craft knife blade (A/CKB, Stable Micro Systems, Godalming, UK).The test settings for the craft knife blade are: test speed 1 mm/s,target strain of 90% and trigger force of 12 g. During the cutting, usean Acoustic Envelope Detector (“AED”) (A/RAED, Stable Micro Systems,Godalming, UK) to collect acoustic data. The test settings for the AEDare: gain of 1 (equal to 6 dB), switched to filter and signal. Themicrophone of the AED (Type 4188-A-021, Brüel & Kjaer, Naerum, Denmark)is calibrated to 94 dB and 114 dB using a sound calibrator (Type 4231,Brüel & Kjaer, Naerum, Denmark). The microphone is positioned 2 cm fromthe center of the craft knife blade at an angle of −45° from the flatedge of the blade during testing. Collect the acoustic data at 500points/second. Collect acoustic data for each the ten samples of thetest product. Compile and analyze the acoustic data to identify theaverage number of acoustic peaks of the ten samples. The average numberof acoustic peaks corresponds to the acoustic peak count of the testproduct.

Force Crispiness Test Procedure

Collect ten samples of the test product. Cut each of the ten samplesusing a craft knife blade (A/CKB, Stable Micro Systems, Godalming, UK).The test settings for the craft knife blade are: test speed 1 mm/s,target strain of 90% and trigger force of 12 g. During the cutting, usea TA-XT2 Texture Analyser (Stable Micro Systems, Godalming, UK) with a 5kg load cell to measure force. Collect the force data at 500points/second. Collect force data for each the ten samples of the testproduct. Compile and analyze the force data to identify the average peakforce of the ten samples. The average peak force corresponds to the peakfracture force of the test product.

Methods of Making Products

The following are non-limiting methods of making the ready-to-eat, shelfstable product detailed herein.

In embodiments, the inner filling is pre-treated and ready to eat usingat least one method such as extrusion, roasting, and/or pre-cooking. Inembodiments, the inner filling is extruded, roasted and/or pre-cookedsufficiently to dehydrate the inner filling. In some embodiments, theinner filling may be milled. In the embodiments, the inner filling isfine milled.

In other embodiments, the outer shell is formed using extrusion or thelike. In the embodiments, the outer shell is formed by first mixingingredients such as the legume-based flour and water and then extrudingto form a pillow. In yet other embodiments, the outer shell is formed bymixing the ingredients and co-extruding with the inner filling. Inembodiments, the inner filling may be pumped into the outer shell at aforming stage of the outer shell. In the embodiment, at the extrusiondie where the outer shell is formed into a hollow tube, the innerfilling is pumped inside of the outer shell, through the inner die, by apositive displacement pump or equivalent. In the embodiment, the filledtube is later crimped and cut into the final product.

In some embodiments, the process of extrusion and pocketcrimping/cutting is based, at least in part, on the inner fillingcomposition and/or rheology.

In some embodiments, the product is then spray coated with oil and/orseasoning. In other embodiments, the seasoning is extruded with theouter shell.

A non-limiting example of a method of making the product according tosome embodiments of the present invention is shown in FIGS. 1 and 2.FIG. 1 shows a non-limiting method of forming the inner filling. Thefirst step of the method includes extrusion cooking 100 the legume flourand water. The extrusion cooking step 100 is conducted in an extruderwith an end plate temperature of about 130 degrees Celsius to about 170degrees Celsius. The residence time in the extruder is about 15 secondsto about 60 seconds. In the embodiments of the product where the innerfilling includes cereal/grain flours, the cereal/grain flour is added atextrusion cooking step 100. The product of step 100 is then dried at atemperature of about 110 degrees Celsius to about 150 degrees Celsiusfor about 5 minutes to about 20 minutes in a drying step 110 to form adehydrated water/flour mixture. The mixture is then size-reduced to anaverage particle size of less than about 200 micrometers in a millingstep 120. The milled particles are then mixed with fat, nutritionaladditives and other ingredients such as sugar and/or salt untilhomogeneous in a mixing step 130 to form the inner filling.

FIG. 2 shows a non-limiting method of forming the outer shell and thefinal product. The first step of the method includes mixing 200 legumeflours with nutritional additives and other ingredients such as sugarand salt. In the embodiments of the product where the outer shellincludes cereal/grain flours, the cereal/grain flour is added at mixingstep 200. The product of step 200 is then coextruded with water and theinner filling in a coextrusion step 210 to form a filled ribbon/tube.The coextrusion step 210 is conducted in an extruder with an end platetemperature of about 130 degrees Celsius to about 170 degrees Celsius.The residence time in the extruder is about 15 seconds to about 60seconds. The filled ribbon/tube is then formed into individual pillowshaped pieces in pillow forming step 220. The individual shaped piecesare then dried at a temperature of about 110 degrees Celsius to about150 degrees Celsius for about 5 minutes to about 20 minutes in a dryingstep 230. The dried pieces are then uniformly coated with oil and/orseasoning at flavouring step 240. The resultant seasoned product is thenadded to barrier packaging at packaging step 250 to from a packagedproduct.

NON-LIMITING EXAMPLES

Non-limiting examples of products according to embodiments of thepresent invention are detailed below. Examples 1-29 were produced usingthe process detailed in FIG. 3. The examples included chickpea, greenpea, yellow pea, pinto bean and peanut flours. Moreover, in someexamples, red millet or rice was also added. The composition of theExample 1-25 are shown in Table 3 below:

TABLE 3 Range of Water % Outer Shell Inner Added During ExampleComposition Filling Processing 1 100% chickpea Unfilled 10%-13% 2 66.7%chickpea Unfilled 12% 33.3% green pea 3 100% pinto bean flour UnfilledNot determined 4 60% pinto bean flour Unfilled 15%-18% 40% green peaflour 5 100% pinto bean flour Filled Not determined 6 60% pinto beanflour Filled Not determined 40% green pea flour 7 25% pinto bean flourFilled Not determined 75% green pea flour 8 100% pinto bean flour FilledNot determined 9 60% pinto bean flour Filled Not determined 40% greenpea flour 10 25% pinto bean flour Filled Not determined 75% green peaflour 11 60% pinto bean flour Filled Not determined 40% chickpea 12 25%pinto bean flour Filled Not determined 75% chickpea 13 75% green peaflour Filled Not determined 25% rice 14 85% green pea flour Filled Notdetermined 15% rice 15 100% green pea flour Filled Not determined 16100% green pea flour Filled Not determined 17 100% pinto bean flourUnfilled Not determined 18 95% pinto bean flour Unfilled Not determined5% vitamin-based additive 19 75% chickpea Filled Not determined 25% rice20 10% pinto bean flour Filled Not determined 67.5% chickpea 22.5% rice21 30% pinto bean flour Filled Not determined 52.5% chickpea 17.5% rice22 100% chickpea Filled 10%-12% 23 50% chickpea Filled 10%-12% 50% redmillet 24 85% green pea Filled 10%-12% 15% red milled 25 100% peanutflour Filled 20%

Images of Example 1 are shown in FIGS. 4A and 4B. Images of Examples22-24 are shown in FIGS. 5A, 5B, and 5C.

Example 26 is a product formed from pinto bean and yellow pea. Example26 exhibits the characteristics shown in Table 4 below:

TABLE 4 by weight Description /100 g Energy (cal) - EU 393.7 calCalories From Fat (Total) 114.3 cal Protein 19.6 g Carbohydrate Total39.6 g Sugars (Mono & Di-saccharides) Total 3.7 g Fat Total 12.7 g FatSaturates Total 5.6 g Trans Fatty Acids Total 0.08 g Cholesterol 0.11 mgFibre Dietary Total AOAC 21.2 g Sodium 26.7 mg Calcium 109 mg SaltEquivalent 0.07 g Ash 4.4 g Moisture 5.8 g Solids 94.2 g

Example 27 is a non-limiting example of an inner filling based on yellowpea having the composition shown in Table 5:

TABLE 5 Ingredient Amount per 100 kg Unit Yellow Pea Flour Extruded 61.4kg Veg Fat (palm oil) 32.8 kg Sugar Icing 5.0 kg Vitamin Additives 0.6kg Salt Fine Bag 0.2 kg

Example 28 is a non-limiting example of an inner filling based onroasted flours having the composition shown in Table 6:

TABLE 6 Ingredient Amount per 100 kg Unit Peanut Flour Roasted 31 kgChickpea flour roasted 31 kg Veg Fat (palm oil) 32.2 kg Sugar Icing 5 kgVitamin Additives 0.6 kg Salt Fine Bag 0.2 kg

Example 29 is a non-limiting example of an outer shell based on pintobean flour and yellow pea flour having the composition shown in Table 7:

TABLE 7 Ingredient Amount per 100 kg Unit Pinto Bean Flour 51.8 kgYellow Pea Flour 34.6 kg Water 13.5 kg Vitamin Additives 0.1 kg

A non-limiting example 30 of an embodiment of the present inventionformed by the process described in FIGS. 1 and 2 has the compositionshown in Table 8 below:

TABLE 8 Ingredient Weight Percent Yellow Pea Flour 62.3 Water 11.6Vitamin Additives 0.4 Palm Oil 11.5 Vegetable Oil 6 Seasoning 6Emulsifier 0.4 Salt 0.1 Sugar 1.7

The weight percent of the outer shell, inner filling, oil coating andseasoning coating of non-limiting example 30 are shown in Table 9 below:

TABLE 9 Ingredient Weight Percent Shell 43 Filling 43 Vegetable Oil 7Seasoning 7

The weight percent of each ingredient in the outer shell and the innerfilling of non-limiting example 30 is shown in Tables 10 and 11 below:

TABLE 10 Outer Shell Ingredient Weight Percent Yellow Pea Flour 83.7Filling 16 Vitamin Additive 0.3

TABLE 11 Inner Filling Ingredient Weight Percent Yellow Pea Flour 62Palm Oil 31.2 Sugar 5 Emulsifier 1 Vitamin Additive 0.7 Salt 0.2

The water content of each of the inner filling and the outer shell ofnon-limiting example 30 was analyzed with the results shown in Table 12below. The outer shell was also confirmed to be crispy.

TABLE 12 Ingredient Water Content (%) Outer Shell 3 Inner Filling 1.9

The product of example 30 was also analyzed to determine the stabilityof the packaged product over time. The product was subjected to tworelevant storage conditions of 40 degrees Celsius and 70% relativehumidity and 25 degrees Celsius and 60% relative humidity for 20 weeks.The moisture content and water activity of each product was measured atperiodic intervals over the testing duration. The results of the testingare illustrated in FIG. 6. The increase in the water activity andmoisture content of the test products follow a step-wise progressionrather than a linear one as shown by the intermediate plateau between6-12 weeks for the water activity and between 8-14 weeks for themoisture content.

The product of example 30 was further analyzed for crispiness. Theproduct and a comparative example—TRĒSOR® “Chocolat Lait” breakfastcereal sold in France (where TRĒSOR® is a registered trademark ofKellogg North America Company, Battle Creek, Mich.) were stored at 21degrees Celsius and a relative humidity of 44% for two weeks and thenanalyzed for moisture content and crispiness using the AcousticCrispiness Test Procedure and the Force Crispiness Test Procedure. Themoisture contents of the product of example 30 and the comparativeexample were about 5%. The crispiness test results for the product ofexample 30 and the comparative example are shown in Table 13.

TABLE 13 Comparative Parameter Example 30 Example Peak Fracture Force(grams) 2,368 grams 1,032 grams Acoustic Peak Count 26 4

A non-limiting example 31 of an embodiment of the present inventionformed by the process described in FIGS. 1 and 2 has the compositionshown in Table 14 below

TABLE 14 Ingredient Weight Percent Legume-Based Flour 65-75 Fats andOils 15-25 Seasoning  5-10 Sugar 1-3 Emulsifier 0.25-0.5  Vitamin Mix0.25-0.5  Salt 0.1-0.2

While a number of embodiments of the present invention have beendescribed, it is understood that these embodiments are illustrativeonly, and not restrictive, and that many modifications may becomeapparent to those of ordinary skill in the art. Further still, thevarious steps may be carried out in any desired order (and any desiredsteps may be added and/or any desired steps may be eliminated).

1. A product comprising: an outer shell comprising: at least one firstlegume, and at least one first additive selected from the groupconsisting of vitamins and minerals; wherein the at least one additiveis not a part of the at least one first legume; and an inner fillingcomprising: at least one second legume, and at least one second additiveselected from the group consisting of vitamins and minerals; wherein theat least one second additive is not a part of the at least one secondlegume; wherein at least one of the outer shell and the inner filling issubstantially free of grain-based flour; wherein the product is aready-to-eat food; and wherein the outer shell is crispy and the innerfilling is creamy.
 2. The product of claim 1, wherein the at least onefirst additive and the at least one second additive are selected fromthe group consisting of iron, vitamins A, B1, B2, B6, B12, C, D, D3,folic acid, thiamin, riboflavin, niacin, zinc and combinations thereof.3. The product of claim 1, wherein the at least one first legume is apulse.
 4. The product of claim 1, wherein the at least one first legumeis selected from the group consisting of chickpea, green pea, yellowpea, black eyed peas, pinto bean, kidney bean, black bean, mung bean,adzuki bean, fava bean, edamame, green lentil, red lentil, black lentil,lupin and combinations thereof.
 5. The product of claim 1, wherein theat least one first legume is at least one of peanut or soya.
 6. Theproduct of claim 1, wherein the at least one first additive is selectedfrom the group consisting of Vitamin B6, niacin, iron, zinc, andcombinations thereof.
 7. The product of claim 1, wherein the at leastone second additive is selected from the group consisting of Vitamins A,D3, B1, B2, C, B12, folic acid and combinations thereof.
 8. The productof claim 1, wherein the at least one second legume is a pulse.
 9. Theproduct of claim 1, wherein the at least one second legume is selectedfrom the group consisting of chickpea, green pea, yellow pea, black eyedpeas, pinto bean, kidney bean, black bean, mung bean, adzuki bean, favabean, peanut, soya, edamame, green lentil, red lentil, black lentil,lupin and combinations thereof.
 9. The product of claim 1, wherein theat least one second legume is at least one of peanut or soya.
 10. Theproduct of claim 1, wherein the at least one first legume and the atleast one second legume are the same.
 11. The product of claim 1,wherein the at least one first legume and the at least one second legumeare different.
 12. The product of claim 1, wherein a bulk density of theproduct is 0.1 kg/liter to 2 kg/liter.
 13. The product of claim 1,wherein a shape of the product is selected from the group consisting oftriangular, rectangular, square, and rhomboid.
 14. The product of claim1, wherein the product is free of at least one of high fructose cornsyrup, dairy-based components, enzymes or gluten.
 15. The product ofclaim 1, wherein the outer shell is 40 weight percent to 80 weightpercent of the product.
 16. The product of claim 1, further comprisingan oil layer and wherein the oil layer coats at least a portion of theouter shell.
 17. A product comprising: an outer shell comprising: atleast one first legume, and at least one first additive selected fromthe group consisting of vitamins and minerals; wherein the at least oneadditive is not a part of the at least one first legume; and an innerfilling comprising: at least one second legume, and at least one secondadditive selected from the group consisting of vitamins and minerals;wherein the at least one second additive is not a part of the at leastone second legume; wherein the product is a ready-to-eat food; whereinthe outer shell is crispy and the inner filling is creamy; wherein, whenthe product is tested by exposing the product to 21 degrees Celsius anda relative humidity of 44% for 2 weeks, a peak fracture force of theproduct is at least 1,200 grams.
 18. The product of claim 17, wherein atleast one of the outer shell and the inner filling is substantially freeof grain-based flour.
 19. The product of claim 17, wherein, when theproduct is tested by exposing the product to 21 degrees Celsius and arelative humidity of 44% for 2 weeks, an acoustic peak count of theproduct is at least
 10. 20. A product comprising: an outer shellcomprising: at least one first legume, and at least one first additiveselected from the group consisting of vitamins and minerals; wherein theat least one additive is not a part of the at least one first legume;and an inner filling comprising: at least one second legume, and atleast one second additive selected from the group consisting of vitaminsand minerals; wherein the at least one second additive is not a part ofthe at least one second legume; wherein the product is a ready-to-eatfood; wherein the outer shell is crispy and the inner filling is creamy;and wherein a water content of the outer shell is at least 50% greaterthan a water content of the filling.